Strawberry & Banana Magnum (Vegan Nut-free I Refined Sugar-free) It's been so humid and hot lately, these magnums in the freezer are really lifesavers!💕 Ingredients for 8 Magnums: For Strawberry & Banana ice cream: 1 can coconut custard @naturescharm 1 banana (about 120g) 200g strawberries 2 Tbsp. maple syrup 1 tsp vanilla extract For chocolate coating: 150g coconut oil 50g raw cacao powder 5-6 Tbsp. maple syrup Method: 1. Place all the ingredients for the ice cream into a blender and process until smooth. Taste the mixture and add more maple syrup if you wish. 2. Pour the mixture into ice cream moulds and insert wooden sticks. Freeze more than 6 hours or until completely set. 3. Place a parchment paper on the baking sheet. Remove pops from the moulds and place them on the prepared sheet. Return to freezer while preparing the chocolate. 4. Place all chocolate coating ingredients in a metal mixing bowl. Melt slowly in a double boiler. 5. Transfer melted chocolate to a tall cup or glass. Remove pops from freezer and dip each pop 6-7 times in chocolate. I recommend dipping the first 4 pops, returning them to the freezer, then dipping the rest. Store in the freezer until ready to eat. ストロベリー & バナナアイス with Raw チョコレート こちらは段々暑くなってきてアイスが美味しい季節になりました😊❤️ 今年初めてシリコンのアイス型を買いましたが、とっても便利!気軽に作れてHealthy &美味しいので、この夏活躍しそうです! 一つ前の投稿で使った縦型より、このアイスに使った横型の方が取り出しやすいし、洗いやすくておススメ✨(ストーリーに型の写真出しました) えみさんの #まいにちがきねん日 今月は #傘の日 ジメジメした雨の日に食べたくなるアイスで参加します♫ @himawari_emi